Description
Golden, crackling pockets of cheese and pasta excite the first bite with a quick pan-fry method that keeps the centers soft and creates a crisp, lacy edge.
Ingredients
Scale
- 500 g (1 lb 2 oz) fresh cheese tortellini
- 60 g (1/2 cup) all-purpose flour
- 50 g (1/2 cup) fine dry breadcrumbs or panko (optional)
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 2 cloves garlic, minced (about 6 g)
- 1 tsp lemon zest
- 30 g (1/3 cup) grated Parmesan
- 15 g (1/4 cup) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Boil 2.5 L (10 cups) salted water and cook the tortellini for 2-3 minutes. Drain and spread on a rimmed baking sheet to steam dry for 3-4 minutes.
- Place the flour in a shallow bowl and toss the cooled tortellini to coat lightly with flour.
- Set a skillet over medium-high heat and add the olive oil. Heat until shimmering.
- Add tortellini in a single layer and fry for 2-3 minutes per side, flipping when golden and crisp. Total frying time per batch is 4-6 minutes.
- Transfer fried tortellini to a paper towel-lined baking sheet. In the same skillet, reduce heat to low, add butter and minced garlic, and cook until fragrant. Toss tortellini in garlic butter, add Parmesan, lemon zest, and parsley; season with salt and pepper. Serve immediately.
Notes
Make-ahead trick: Boil and dry tortellini up to 24 hours ahead. Store in the fridge, then dredge and fry when ready.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg